This is a super easy and quick recipe for a moist and delicious healthy and vegan pumpkin banana bread. It’s low in sugar and a great alternative to indulge in a sweet treat without having a bad conscious . What I love the most about the recipe is that it still has a lovely sweetness and the spices give that loaf such a fantastic flavor. You have to make this pumpkin banana bread loaf ASAP!
Healthy vegan pumpkin Banana bread – Sweetener and spices.
First of all I love, love, LOVE sweet treats, especially during the colder seasons. But…I can’t eat sugar loaded things every day . I already own “gentle” curves 😉. Thats why I regularly have to come up with recipes that still taste great and satisfy my sweet tooth but aren’t loaded with unhealthy carbs and refined sugar.
How do I sweeten this recipe
- very ripe bananas – its a classic, right? Nothing is sweeter than almost dead bananas.🙈
- Dates – It’s another great source to add sweetness to your recipes.
- Sugar crust: I have to be honest with you, this recipe has a sugar cinnamon crust. I added it because I have to sell that healthier pumpkin bread to my husband and kids. The crust contains 1-2 tbsp of brown sugar, cinnamon and pumpkin seeds. It makes this bread just a little bit more fancy and special and nobody will know that its healthy 🙈. The crust is optional of course.
The best way to use dates is to first soak them in hot water for 2 hours and afterwards train them and blend into a paste . This way you alway have a ready to use natural sweeter in your fridge. I pour the date paste into a glass with a screw lid and leave it in the fridge. If you aren’t baking on a regularly base you can freeze the paste in small badges and thaw it whenever you need it.
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Pumpkin banana bread – an easy way to make the pumpkin puree
The easiest way to transform your pumpkin into ready to use pumpkin puree is:
- Peel the pumpkin
- Cut into small pieces, moist it a little bit with water
- bake for 30 minutes or until tender at 350 degree in the oven.
- Blend (add a little bit water, if necessary) and can or freeze the puree for later use.
- Tadaaaaa. Easy, right?!?😉
Healthy details
- whole spelt flour : it provides several essential nutrients, such as iron, magnesium and zinc. It’s also an important source of carbs, protein and fiber.
- Pumpkins are incredibly healthy. they are rich in vitamins, minerals and antioxidants.
- Bananas: They are a really health power horse.They contain fiber, potassium, folate, and antioxidants, such as vitamin C. All of these support heart health.
- Dates: dates are particular rich in vitamins A, B6 and K. Those vitamins promote bone growth and improve eye health.
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Looking for other healthy recipes? Here are my favorites:
- Healthy cheesecake recipe for 2
- Creamy wild nettle soup with garlic and spicy granola
- Healthy coconut chocolate chia seed pudding
- Healthy brownie bliss balls with tahini and cardamom
- Easy yellow Thai curry with sweet potatoes, asparagus and shrimps
- Whole grain carrot cake scones with honey lemon glaze
- Honey, quinoa, carrot & pear mini loafs
Lastly if you make this Healthy, low sugar pumpkin banana bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from yo guys and always to my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos of recipes you all have made is my favorite .
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Warm Hugs Nina
The most delicious Healthy Vegan Pumpkin Banana Bread you ever made
Course: afternoon treat, Bread, Breakfast, fall dessertCuisine: American8
30
minutes1
hour262
kcal1
hour30
minutesThis is a super easy moist and healthy recipe for a vegan low sugar Pumpkin Banana bread . It's sweetness comes from the ripe Bananas of course and from the added dates. The added spices makes this bread perfect for a little fall afternoon treat. I topped the bread with a cinnamon sugar crust made of 2 tbsp brown sugar mixed with coarsely ground pumpkin seeds and cinnamon. The only real sugar used in this recipe.
Keep the screen of your device on
Ingredients
- Dry ingredients
220 g 220 spelt flour I used whole meal spelt flour
1 pinch 1 salt
1 1/2 tsp 1 1/2 ground cinnamon
1/4 tsp 1/4 ground cardamom optional
1/4 tsp 1/4 ground nutmeg optional
1/4 tsp 1/4 ground piment optional
1 pinch 1 ground cloves optional
2 tsp 2 baking powder
1 tsp 1 baking soda
- Wet ingredients
3 3 bananas very ripe, almost dead 😉
3 3 dates soaked in hot water for 2 hours and blended until its a paste.
100 g 100 pumpkin puree
80 g 80 butter vegan, melted. You can also use coconut oil melted.
3 tbsp 3 plant based milk
- Sugar crust, optional
2 tbsp 2 brown sugar
2 tbsp 2 pumpkin seeds chopped
1 tsp 1 cinnamon ground
- Optional add ins
1/2 cup 1/2 roasted pumpkin seeds or any other nuts you like
1/2 cup 1/2 86% dark chocolate
Directions
- Preheat the oven to 170 degree Celsius (340 degree Fahrenheit) and prepare a medium sized loaf pan with baking paper or oil it with coconut oil or vegan butter. (21cm x12cmx7cm).
- In a medium sized bowl mix together all the dry and set aside.
- In another medium sized bowl mix together all the wet ingredients together.
- Now mix together in a large bowl with a wooden spoon the wet and the dry ingredients. If the batter is to tense add another 1 or 2 tbsp plant based milk.
- Optional: Add in nuts and/or chocolate
- Pour the batter into the prepared pan and sprinkle the cinnamon sugar and pumpkin seeds on top.
- Bake the banana bread for 1 hour or until a wooden skewer comes out clean when inserted into the middle of the bread.
- Let cool completely before transferring the banana pumpkin bread onto a plate. Enjoy with some beaten cream .
Nutrition Facts
- Calories: 262kcal
- Carbohydrates: 38g
- Protein: 5g
- Fat: 11g
- Saturated Fat: 5g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: 0.3g
- Cholesterol: 22mg
- Sodium: 217mg
- Potassium: 333mg
- Fiber: 6g
- Sugar: 10g
- Vitamin A: 2226IU
- Vitamin C: 4mg
- Calcium: 69mg
- Iron: 2mg
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